1 (29 oz.) can pure pumpkin
1 (12 oz.) can evaporated milk
3 eggs or Eggbeaters
1 cup sugar or Splenda brown sugar blend
1 tsp. salt
3 tsp. cinnamon
1 box yellow cake mix (or reduced sugar cake mix)
1 cup chopped pecans
3/4 cup melted butter
Cool Whip or lite Cool Whip (optional)

Preheat oven to 350°F.

Mix first six ingredients until well blended. Pour into a greased 9x13-inch pan. Sprinkle cake mix over batter evenly and cover with pecans. Pour melted butter over top.

Bake at 350°F for 50 to 55 minutes.

Serve when cool topped with Cool Whip, if desired.

Submitted by: Dee Cauvel